Quick Zucchini Noodles with Pesto and Grilled Shrimp
Quick Zucchini Noodles with Pesto and Grilled Shrimp is a light, fresh, and flavorful summer dinner ready in 20 minutes. After making this many times, I’ve discovered the trick to perfectly tender zucchini noodles and juicy shrimp. If you love recipes like this, you’ll also enjoy Easy Meal Prep Steak and Arugula Salad for Dinner and Mexican Street Corn Avocado Toast Recipe for Easy Dinner.
Why This Quick Zucchini Noodles with Pesto and Grilled Shrimp Is Pure Comfort
- Light and fresh, perfect for summer
- Ready in just 20 minutes
- Better than takeout, healthier too
- Versatile, add your favorite veggies
What You'll Need for Quick Zucchini Noodles with Pesto and Grilled Shrimp
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Zucchini
- Shrimp
- Basil Pesto
- Garlic
- Olive Oil
- Salt
- Pepper
- Red Pepper Flakes
- Lemon Zest
- Optional: Parmesan Cheese
- Optional: Fresh Basil
- Optional: Red Pepper Flakes
📝 Ingredient Notes
- Zucchini: Use a spiralizer or julienne peeler for zucchini noodles.
🛒 Tools & Equipment I Recommend
- Spiralizer — Makes perfect zucchini noodles every time. → See on Amazon
- Cast Iron Skillet — Even heat for perfect shrimp sear. → See on Amazon
How to Make Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Prepare Zucchini Noodles: Spiralize or julienne peel zucchini into noodles. Salt and let sit for 10 minutes, then rinse and pat dry.
- Cook Shrimp: Heat olive oil in a skillet, add shrimp, cook until pink and slightly charred. Remove and set aside.
- Cook Zucchini Noodles: In the same skillet, add zucchini noodles, cook until just tender. Stir in pesto, lemon zest, salt, and pepper.
- Serve: Divide zucchini noodles among plates, top with grilled shrimp, and garnish with parmesan cheese and fresh basil.
Cook's Tips for Perfect Quick Zucchini Noodles with Pesto and Grilled Shrimp
- Common mistake and fix: Don't overcook zucchini noodles or they'll become soggy. Cook until just tender.
- Tip: Use a high-quality pesto for the best flavor.
- Tip: Add a pinch of red pepper flakes for a spicy kick.
Storing & Reheating Quick Zucchini Noodles with Pesto and Grilled Shrimp
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare zucchini noodles and pesto ahead of time. Cook shrimp just before serving.
Freezing Quick Zucchini Noodles with Pesto and Grilled Shrimp
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a mandoline slicer for even zucchini noodles.
- Best substitution: Substitute chicken or tofu for shrimp.
- Make-ahead: Prepare zucchini noodles and pesto ahead of time.
- Scaling: Easily double or triple the recipe.
- Troubleshooting: If zucchini noodles are too watery, pat them dry and cook them longer.
Want to level up this recipe?
High-Speed Blender — Makes smooth and creamy pesto in seconds. → Check price on Amazon
Quick Zucchini Noodles with Pesto and Grilled Shrimp
Ingredients
Main Ingredients
- Zucchini
- Shrimp
- Basil Pesto
- Garlic
- Olive Oil
Seasonings
- Salt
- Pepper
- Red Pepper Flakes
- Lemon Zest
Optional Toppings
- Parmesan Cheese
- Fresh Basil
- Red Pepper Flakes
Instructions
- Prepare Zucchini Noodles: Spiralize or julienne peel zucchini into noodles. Salt and let sit for 10 minutes, then rinse and pat dry.
- Cook Shrimp: Heat olive oil in a skillet, add shrimp, cook until pink and slightly charred. Remove and set aside.
- Cook Zucchini Noodles: In the same skillet, add zucchini noodles, cook until just tender. Stir in pesto, lemon zest, salt, and pepper.
- Serve: Divide zucchini noodles among plates, top with grilled shrimp, and garnish with parmesan cheese and fresh basil.
Notes
- Chef tip: Use a mandoline slicer for even zucchini noodles.
- Best substitution: Substitute chicken or tofu for shrimp.
- Make-ahead: Prepare zucchini noodles and pesto ahead of time.
- Scaling: Easily double or triple the recipe.
- Troubleshooting: If zucchini noodles are too watery, pat them dry and cook them longer.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F for 10 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare zucchini noodles and pesto ahead of time. Cook shrimp just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 20g
- Fat: 12g
- Carbs: 15g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 175mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Quick Zucchini Noodles with Pesto and Grilled Shrimp FAQs
Yes, prepare zucchini noodles up to a day ahead. Store in the fridge until ready to cook.
Overcooking is the most common reason. Cook until just tender.
Yes, but for the best flavor, make your own or choose a high-quality store-bought pesto.
Store in an airtight container in the fridge for up to 3 days.
Yes, add your favorite vegetables like bell peppers, cherry tomatoes, or spinach.
A Warm Final Note
I can’t wait for you to try Quick Zucchini Noodles with Pesto and Grilled Shrimp and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
